Watercress Salad
From The book of plain cooking, 1904
Beetroot or hard-boiled egg can be added for decoration.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
363Calories
0 gProtein
0 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories363 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat41 g
Saturated Fat3.1 g
Monounsaturated Fat31 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol0 mg
Sodium1167 mg
Potassium0.5 mg
Calcium1.6 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E14 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 31. The excerpt below is the record exactly as published.
Watercress Salad Watercress used by itself makes a very nice salad, and is cheap when other salads are dear. Great care must be taken in the cleansing and the picking of them. When thoroughly cleansed, drain in a colander or salad basket, after which thoroughly dry in a clean dry 104 PLAIN COOKING cloth. Prepare the dressing in the salad-bowl in the following manner : About half a tea- spoonful of salt, a very little mustard, and some pepper, a tablespoonful of vinegar, and three of salad oil
Cook this with the app: pantry check, scaling, and the assistant.